Pressure Cooker Lemon Turkey Meatball Soup
- 1 pound ground turkey
- ⅓ cup panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 tablespoons minced fresh parsley
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 cup (½ inch) carrot pieces
- 1 cup (½ inch) celery pieces
- 1 cup minced onion
- 3 packed cups kale
- 1 (15 ounce) can cannellini beans, drained and rinsed
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper, or more to taste
- 6 cups chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Mix ground turkey, panko bread crumbs, Parmesan cheese, egg, parsley, salt, garlic powder, and black pepper together in a bowl until well combined. Shape meat mixture into small 1-inch meatballs. You will get between 48 and 50 meatballs.
- Heat 1 tablespoon olive oil in pressure cooker set to Sauté on Normal. Cook half the meatballs in the hot oil for 2 minutes without moving the meatballs, then flip and brown the other side for 2 minutes more. Transfer meatballs to a bowl. Brown remaining meatballs using the remaining 1 tablespoon olive oil, then transfer to the bowl.
- Add carrot, celery, and onion to the pot and brown for 2 to 3 minutes, scraping up the browned bits of food on the bottom of the pot using a wooden spoon. Press Cancel.
- Return meatballs to the pot; top with kale, cannellini beans, red pepper flakes, and black pepper. Add chicken broth, lemon juice, and lemon zest.
- Place lid on pot and set valve to Sealing. Set pressure cooker on Soup setting for 3 minutes. Quick release pressure manually. Season soup with additional salt and pepper to taste.
Use 85% lean ground turkey for moist and tender meatballs. If you prefer, you can substitute ¾ cup orzo pasta instead of using beans. Use a melon baller to scoop and make the meatballs an even size.
Serve with crusty garlic bread. Top with extra chopped parsley and/or grated Parmesan cheese.
What others are saying
Antonia George says:
Delicious soup, flavorful, and great for fall. I used greens instead of kale, and I really loved the flavor it added. Served perfect with garlic bread on a cool fall evening!
Nathalie D says:
I used ground chicken to make the meatballs, nothing fancy about them. That was ok though because the lemon soup more than made up for it. Solid meatballs and a flavor packed soup is a winning combo. The best part, being able to cook everything in a single pot. The batch also makes a lot so you'll definitely have left overs if you're not feeding at least 4 adults.
Ivonne Norman says:
So while this dish was amazing 😊 I found it difficult to cook turkey meatballs in the MP as directed by this recipe. When I attempted to move meatballs to cook the other side, they stuck to the bottom of the pot and would at times, crumble apart. I’m going to make this again but this time I’m cooking the meatballs separately in the oven and add them in later.